Description
These Birria Tacos are a delicious Mexican dish featuring tender beef in a flavorful marinade, served in warm tortillas and topped with optional garnishes like onions, cilantro, and cheese. Perfect for a festive meal or casual gathering.
Ingredients
Units
Scale
Meats:
- 1.5 lb beef shank
- 1 lb sirloin or other roast/steak
Marinade:
- 3 dried guajillo peppers, deseeded and soaked
- 1 can chipotle peppers in adobo
- 1/4 cup vinegar
- 1/2 cup crushed tomatoes
- 5 cloves garlic
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp cumin
Stew:
- 1 medium onion, chopped
- 1 cinnamon stick
- 2 bay leaves
- 6 whole cloves
- Chicken stock, to cover (about 1 quart)
Tacos:
- 4" corn or flour tortillas
- 1 medium onion, chopped (optional)
- 1 bunch cilantro, chopped (optional)
- 1 cup Mexican cheese blend, grated (optional)
Instructions
- Prepare Marinade: Soak dried guajillo peppers in hot water for 15 minutes. Cube sirloin and season both meats with salt and pepper. Blend marinade ingredients into a smooth paste. Marinate meats for at least 2 hours.
- Cook Meats: Saute onions, then add meats, marinade, bay leaves, cinnamon, and cloves to the pot. Cover with chicken broth and pressure cook for 45 minutes. Shred the meat after cooking.
- Assemble Tacos: Dip tortillas in stew, fill with shredded meat, and optional toppings. Fry tacos in a skillet until crispy. Serve hot and enjoy!
Notes
- If guajillo peppers are unavailable, use other dried Mexican/Southwestern peppers like ancho, New Mexico, California, or pasilla as substitutes.
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
